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Categories:
butter garlic parsley salt cream olive oil chicken breasts salt pepper red onion mushrooms red wine Worcestershire sauce beef stock cornstarch sour cream egg noodles sour cream parsley
Viewed: 7 - Published at: 6 months agoIngredients
- 4 tablespoons butter, softened
- 1 teaspoon minced garlic
- 14 cup minced parsley
- 12 teaspoon salt
- 2 tablespoons cream
- 3 tablespoons olive oil
- 1 14 lbs boneless skinless chicken breasts (cut in about 1/2 inch by 2 inch strips)
- 34 teaspoon salt
- 14 teaspoon pepper
- 1 cup thinly sliced red onion
- 1 12 cups sliced mushrooms
- 34 cup high quality red wine
- 1 12 teaspoons Worcestershire sauce
- 1 cup beef stock (you may use chicken stock instead, but the flavour won't be as rich)
- 2 teaspoons cornstarch
- 34 cup sour cream
- 12 ounces dry wide egg noodles
- sour cream
- 1 sprig Italian parsley
Method
- Place a pot of water on the stove and bring to a simmer.
- Cover until ready to cook the noodles.
- To make the Parsley butter, in a food processor, combine the butter, garlic, parsley,s alt and sour cream.
- Process until smooth, then set aside.
- To cook the chicken, in a very large nonstick pan, heat 2 TBS of the olive oil over a medium high heat until hot.
- Add the chicken and sprinkle with salt and pepper.
- Saute for 4 to 5 minutes, until the chicken is lightly browned on the outside and about 3/4 cooked.
- With a slotted spoon, remove the chicken from the pan to a plate and set aside, keeping the pan on the heat.
- Add the remaining 1 TBS oil to the pan, then add the onions and mushrooms.
- Stirring often, cook for 2 to 4 minutes, until the onions are tender.
- Add the wine, turn the heat up to high and cook until the wine is almost evaporated, 4 to 6 minutes.
- Meanwhile in a small bowl, mix together the Worcestershire, beef stock, and cornstarch until smooth.
- Add the mixture to the pan after the wine has evaporated, and bring to a boil.
- The sauce should thicken slightly.
- Stir in the 3/4 cup of sour cream, then add the reserved chicken.
- Cook until heated through.
- Meanwhile, cook the noodles according to the package directions until just tender.
- Drain well and place back in the cooking pot.
- Add the Parsley butter and stir until well coated.
- Divide the noodles among large individual pasta bowls and top with the chicken and sauce.
- Garnish each serving with a dollop of sour cream and a parsley sprig.
